New Britain Herald Newspaper, October 31, 1924, Page 24

When You Telephone to a Business Office T is the rule in a good many l offices that the telephone oper- ator or stenographer who an- swers the telephone should take |be name of all persons phoning In before inquiring as to whether the person called for is in or not, or giving out thig information. When you call at a friend's house you do not wear a mask and then ask the maid who answers the door whether the mistress is in.| And remember when you use the telephone you are to all intents and purposes masked. It has come to be regarded as the part of busi- ness and social courtesy in tele- phoning to remove this mask at once by beginning your end of the conversation by saying: “This is Mr. So-and-So,” or “This is the Brown and Brown Co.” and then: “Is Mr. Smith in?” Or if your name would convey no meaning whatever then to state briefly the nature of your business, as: “I want to make a complaint about late deliveries; is the general superintendent in?" This really saves tige, your time and the time of the person you are calling. If youdon't give your name first, but ask if Mr. Brown, whom you wish to talk to, is in, something like this may happen: Mr. Brown may be at an impor- tant conference or he may be en- gaged in some mental concentra- tion that makes it necessary that he should not be disturbed save for very important business. It is always his prerogative to leave callers who have no appointments . waiting or to make future appoint- ments with them, and those same callers should not feel that they have the privilege simply because | they are telephoning to break in on a busy man's time at any moment. Well, supposed he is thus en- gzaged. The telephone operator or stenographer may nct even know whether Mr. Brown is in. She gets the name of the one calling and| with one ring of his bell finds out; whether or not he is in, or an- nounces the name of the caller, and learns whether he is at liberty 10 1alk at that moment. If she has not found out the name of 1 e one calling she first has to ask husy Mr. Brown whether or e in, then she has to an-| one calling, saying that| n is in, and asking for| e pame, and then again before | « vecting the wires she has to| v uz Mr. Brown's bell and an-| tounce the name and learn heiner or not he wishes to be interrupted at that moment. So rerhaps there is some justification for the telephone operator in ask- ing who wants him—though she| might perhaps say more courte- “Who is this speaking, | please?”” when the person does not begin by announcing his name. Perhaps it is not all curiosity| on her part, as some persons seem | to think. Leftover Corn HEN saving cooked corn do w not cut from the cob until a little while before you wish to use it, as it remains jucier if left on the cob, | For breakfast you can make a de- licious egg omelet from corn left at dinner the day before. This calls| for four eggs and enough corn to make & cupful when it has been cut | from the cob. Put the corn in the| top of a double boiler with a table- | spoon of flour and a tablespoon of butter with salt and a little pepper, | and cook for four or five minute: Now beat egg whites and yolks separately, add the cooked corn to the yolks gradually and then fold| the mixture into the whites. Have| the omelet pan evenly buttered, pour in your egg mixture and cook slowly. | | | Corn Oysters To make these have ready scant | two cups of corn cut from the cob. Mix with two eggs, pepper, salt and at Every Woman Wants Edited By Anne Rittenhouse nCopyright 1923 by The MeClore Newspaper Syndicate. IFTS TO MAKE OF TURKISH TOWELING ive things to make of Turkish toweling. They need some clever work, but they are not ex- pensive, and they are so useful and %0 interesting that they may well form a part of your supply of Christmas gifts—which by this time ought to be piling up. THERE are many most attract- To begin with, table runners and bureau and dressing stand scarfs 4 are made of strips of Turkish towel- | is chosen for these. ing, embroidered with cross-stitch designs, The toweling of fine texture Then there is the dressing sack sort of garment, made from a big towel slashed halfway uyp from one end, rounded out for the neck, and tied together with ribbons at the _|cluded in front and sometimes under the arms. This is especlally useful to wear after a shampoo, when the hair is drying. It may be made of towel- ing by the yard bound about the edges with ribhon. For small children little pinafores of toweling serve the useful purpose of protecting their clothes while they eat and play. Like the run- ners, these are decorated with cross- stitch designs. Wash cloths of all sorts, and monogramed towels should be in- your list of attractive things to make of Turkish toweling, And then there is the baby's doll illustrated. 1t is made from a wash cloth, One side is turned over and then rolled about a quarter of the way across the cloth, and then doubled over, This forms the head and the two arms, Features are embroidered on the face, and a rib- bon Is tied around the throat to look ke cap strings, Anothey ribbon is arranged sashwise about the walst, [It’s the Individual Touch That Counts F your time is limited there is I often wisdom in prepared food products, the number of which in present-day groceries is legion. But there is also wisdom and good judgment in adding little individ- ual touches to these prepared foods to add to their flavor or to disguise the fact that they are not home made. The amount of prepared mayon- naise sold in the grocery stores is constantly on the increase, Women who at first held back, saying that they could detect the difference between home-made and prepared mayonnaige, are being won over to the sort that comes in bottles. It is quite possible to change the flavor so that no one would sus- pect that you had not made your own. The addition of a little lemon juice is a good idea, especi- ally if yon are using the mayon- naise on a sweet salad, on banana alad, pineapple salad or apple lad, for instance. Some people like the flavor of vinegar better than lemon juice. The addition of a very little tara- gon vinegar adds distinctiveness. This goes well with fish salads— lobster, crab and other shellfish. A little mace, mustard or onion juice might be advisable in making different sorts o! salad. The sort of cake that can be bought in paprr cartons has been a great hoon to many busy house- wives. Sometimes you do not have three-fourths teaspoon of baking soda. Have ready some fine dry| bread crumbs and mix enough with the corn to fall into cakes from the end of a spoon. Fry like griddle cakes on gridiron or frying pan. | | each of Corn Custard m calls for & cup eaoked n and cooked lima heans. | three eggs and a pint of milk, and « hearty enough to form the sub- stantial dish for luncheon or simple nner. Lightly beat the eggs with- | { eeparating and pour over them the milk that has heen e vegetaliles and salt season, Mix w 3 of water and ake, | | CAKES WITH EGGS el One ar ips flour, | one-half teas salt, th powder, two three-fourths &poons ba and a half cups milk, one tablespoon | shortening. Mix and sift dry ingre- | dients; add beaten eggs, milk and| melted shortening: mix well. Bake immediately on hot griddle. | time to make cake, but you do have time to make icing or filling. | Then you can buy the ready-made cake, split it in two, add the fill- ing and then cover it with icing and you have a cake that has all the earmarks of the home-made sort There are prepared cake flours, some of which require only the addition of water in order to make a batter that will make excellent cake. These are good, but if you add milk in place of water, an extra egg or perhaps a little but- ter vou have a cake richer in nutriment and more flayorsome. Then, too, you may add flavoring extract to vary the flavor of the cake made of these prepared cake mixtures Stew celery, cut in inch strips; when done drain; place in but- tered baking pan; pour over this vne cup of miik, crumbs, dot salt and pep- then dust with bread butter, with over all strew grated cheese. Bake twenty minutes | licious things made of | bananas. Try them and add |the best of them to your regular cooking repertoire. Banana Cream HERE are recipes for many de- One pint whole milk, two eggs, | pint cream, one pint banana pulp, half lemon, one teaspoon vanilla. Just bring the milk to the boil, then stir in the well-beaten eggs, add the sugar and cook until smooth; then let cool and add the vanilla., Add the cream and pour into the freezer and partly freeze; then stir in the banana pulp, and the fruit juices and complete freezing. Serve in glasses with balls of banana rolled in lemon Jjuice, and then in powdered sugar. Compote of Bananas | bananas, boll one cup of orange juice and pulp with the juice and pulp from half a lemon and a cup of sugar for five minute. Dip five or six ripe bananas into boiling water fof hal? a minutes and ar- range them on a dessert dish. Pour over the syrup which should be rather thick and sprinkle with chopped nuts. Another good banana compote is made in this way: Boil one cup for ten minutes to make a syrup. Then add the grated rind and juice of half a lemon, one-fourth teaspoon of vanilla, and let stand |until cold. Pour this over four bananas that have been pared and cut in two lengthwise and then | quartered. Chill and sprinkle with |chopped nuts and serve with whipped cream. Banana Croquettes Six bananas, one egg, one cup |bread crumbs, one tablespoon | milk, half teaspoon salt, one cup drippings or oil. Peel bananas and scrape off coarse fiber, cut in half and dust with a little salt Dip bananas in egg heaten with cold milk; roll in bread crumbs. Banana Tapioca Sponge | Peel and slice half a dozen ripe | bananas and cook them for ten min- utes with half a cupful of water and two ounces of granulated sugar. Then add the juice of half a lemon and put the mixture through a fine | sieve. Tn the meantime bofl two | ounces of tapioca in a pint of milk | tor about half an hour—until the | tapioca is soft and transparent. Add | sugar to taste gnd mix with the banana pulp. Then fold in the beat- | en whites of two eggs and beat until | the mixture is nearly cold. When it is cold, pile it high in long- stemmed glasses and serve, Whipped two oranges, two cups sugar, one | To make a delicious compote of | sugar with two-thirds cup water | cream can be added to make this a richer dessert. Banana Sauce Two Jarge ripe bananas, four ta- blespoons lemon juice, one-half cup sugar, two tablespoons cornstarch, one and a quarter cups boiling water, Mash bananas and rub through sieve | into a saucepan. Cover immediately with lemon juice to prevent discolor- ation. Mix the cornstarch and sugar, add to fruit, pour on the boil- ing water and stir till it thickens. Cook ten minutes. Strain and beat well. Bananas and Raisins Peel bananas and split lengthwise. Place in a baking dish and sprinkle with a little powdered sugar and mon juice and place five or six raizing on each banana with enough water to cover the bottom of the | dish. Cover the dish and place in a slow oven and cook about twenty minutes, basting occasionally. Baked Bananas | Six bananas, two tablespoons melt- ed butter, one-third cup sugar, three |bananas and on top; Banana Delicacies in Many Guises Here Are Recipes for Dishes Both Nourishing and Tempting tablespoons lemon julce, six table- spoons hot water. Remove the skins of bananas; scrape off the strings; cut in halves lengthwise, then once across; put in layers in shallow pan; mix the other ingredients to- gether and spread between layers of bake thirty minutes or longer in slow oven un- il rich in color. Serve hot. Banana Cup Peel and slice six bananas, and add pulp and juice from two grape- fruit and two oranages. Add six candied cherries and powdered sugar to taste. This is enough for six portions. Fried Bananas Peel bananas and cut lengthwise and then in two crosswise. Brown in bacon fat and serve with the fried bacon. Banana Sandwich Cut some white bread into rounds, | swinge from the ceiling or from a Have You Any Goldfish ? AVE you a jar of gold fish? H They are tremendously in the vogue just now. And the reagon why isn't that the gold- fish are any different from gold- fish of a few years ago, but that the glass jars for holding them are different. They are more at tractive than they ever were be- fore. Therefore everybody wishes to have goldfish. There was a time when all pet goldfish—they are never pet gold- fish in one way, but all tame gold- fish—lived in globes——just big or little or medium sized globes of glass. But that was a long time ago and the ethics of keeping geldfish have developed largely since then. For now one has a truly lovely thing wherein to keep one's gold- fish. It may be any shape one de- sires, and one chooses the shape |to suit one's taste and one's | rooms. One of the prettiest of the new {holders for fishes is a bowl that butter thinly, and cover with thin|pracket high up on the wall. This | slices of banana and a little sugar and lemon juice. Add a second round to complete the sandwich, “What's the TLY it was pointed out| that though women spent| eighty-five per cent of the money spent in this country in re- | tail stores, most women know | precious little about the problems | of the retaii merchant, They | blissfully ignorant, most of them, vii details of business etiquette that | one business man would feel obliged | |to observe in his dealings even with |a rival business man. One of the most striking instances | of this has to do with payment of | bills. One business man knows that in dealing, with another business | concern he should follow strict pro- | cedure in paying his bill. If he has agreed to pay within thirty days, he makes it a point of honor to do #o. | It he cannot he asks for an exten- | sion of time. At least, if he does [not do this he is aware of the fact| that his business manners haye been | bad. But a great many womenshave a notion that it doesn't matter m ich | whether they pay their bills thi | month or the next or the one after. | | Who knows? What's the difference | %60 long as they pay some time, ‘ Then there is the much-discussed return evil. And that to her abuse of store courtesy—having merchan- | dise sent home on approval. Some | women make a practice of having | articles sent home from several Stores at the same: time, %o that| Ithey can make their selections in| Difference” the privacy of their own hom: The articles they do not decide to take they send back. Of course this is bad manners. 1t is the kind of thing that hardly any women would do If she were deal- g direetly with'the merchant and the merchant knew her personally. | But, she asks: “What's the differ- | ence? Evervone does these things— the stores still make profits.” Now merchants, protesting among themselves against these instances | of bad manners, have decided to let | women know just what difference it | really does make. It ‘ necessary to ask very high prices. Someone, of course, has to pay for all this expensive service, and ulti- mately, of course, it is the purchaser | who pave. CREPE DE CHINE Naturally crepe de chine often serves for gpverblouses. The mills must have been running over- time to supply the world with| this fabric. There is no single| garment a woman wears that can- not be made of one of the weaves There are many, as you| know. all alike except for certain roughness of the surface and thick- ness of the weave, All are borrowed from the Chinese, except the kind of crepe | ticularly attractive. | gests all the brilliancy of a soap makes iy | fish globes. | globe looks like a big Japanese lantern, with a lacquered base of red or green or black, and a color- ful tassel hanging from it, and cords at the top swinging it from its hook or bracket. This is a particularly decorative bit of fur- nishing. There are also all the charming fish bowls or holders that stand on supports of metal. These are sometimes just little frameworks that are placed on the table. Sometimes they are high ones standing on the floor. The metal is finished usually in an antique bronze finish. Sometimes the fish bowl is iri- descent in color and this is par- For it sug- bubble captured and made tan- gible. You know, don't you, that there are supposedly harmless liquids which you may dissolve in the water in a fish globe to tint the water? There are, so that you may have blue or green, red or yellow tinted water. A few years ago a French |actzess established the custom of |casting her most prized bracelets into her bowl of fishes simply to be able to enjoy their beauty un- der water. Since then there has come about a fad for buying bracelets of gay colored stone just for the purpose of putting them in They come in red and green, blue and yellow. You can buy them for fifty cents apiece. And then there are colored marbles sold especially to pile in your fish globe. These, too, are a pretty trick as they make the fish tbat comes trom Morocco. | globe more interesting in color. Placing Your Maid’s Room Where Is 1t? And Is It Comfortable? “HDUB!: a mald lke a pig, and You can’t blame her if she lives like a pig,” remarked a blunt housewife when she looked through a new house with an agent who hoped to sell it to her. The maid's room of the house was placed under the eves of the third floor—a room with a single windaw that suggested insufterably hot nights. But even this room was many degrees better than the rooms that were designated malds’ rooms in houses bullt a generation or twe ago. Housewives and maids alike have changed their ideas as to what con- stitutes proper maid's accommoda- tions. The fact is that servants' quarters in some really unpreten- tious houses nowadays possess con- veniences —running water, bath- room, steam heat, large windows— that would have been counted a luxury for many a mistress a gen- eration or two ago. One problem tMat presents itself to the builder is how to give the maid quarters apart from tife fam- ily in this day when every extra hall or stairway add enormously to the cost of buflding. The old trick of course was to have back stairs and a back hall and maid's quarters either in a separate wing or on the third floor. Now back stairs are counted as a large additional ex- pense. Moreover, to carry pipes and plumbing to the third floor— this we consider an, essential— makes the cost of construction take on startling figures, . In some recently built houses th problem has been solved by placing the maid's room on the ground floor, Sometimes it opens directly on the kitchen, but this has obvious disad- vantages. Better planning | the maid's room across 2 small hall ‘trom the back entrance, leading also to the kitchen and the front hall Slaves' quarters of the pre-war South are the prototvpe of another plan that has been adopted for the construetion of other country houses where a small bungalow on the grounds shelters the domestics However, it is a far cry from the old slave quarters to- these little houges possessed of all modern con- veniences. Eliminating Dust Catchers take a hand in the spring or fall housecleaning they'd build differentl voung housewife the other day who i lr house-builders ever had to houses reflected a |had been busy for days with the | fAirst bit of real housccleaning of her | life. Consider the ysual sort of pirture | moulding. Nowadavs it is placd at Lthe top of the wall—-with just enough space hetwean it and the | ceiling to allow the end of a picture | hook. This is an excellent: cranny for dust, and a very difficult one to | clean | In many these picture |mouldings are almost never used. | 8mall pictures ave hung in groups on walls with small wall pins, and large pictures or mirrors are hung {by means of silk cords hung fromh |ornamental pegs, In building' or | planning a house, therefore, why not |leave out the moulding entirely? | The line of moulding gives contrast {at the top of the wall, but this |could be achieved by a perfectly ungroved band of wood set so to the ceiling that no dust could lodge on it | You do not how many crevices and grooves there are in | most woodwork until yours is the | task of cleaning it. Doubtless these grooves and crevices are intended to be ornamental. But. honestly, are they? Couldn't a mop board, for instance, be just as attractive it made perfectly smooth, with the top plainly beveled at an angle to shed dust rathér than to catch it? The tops of doors are usually overlooked in the weekly cleaning, and when housecleaning time comes we are amazed at the amount of dust that has accumulated there Yet, usually the tops of doors are left unpainted and unfinished. This makes it difficult to do the cleaning perfectly, for the dust is usually inbedded in the grain of the wood What a simple trick to paint doors at the tops. One expert savs that there would be less tendency for doors to stick at the tops if they were always painted there, houees | realize AS TO PUREES The term puree is used in thres |senses: as a soup, as a vegetable and a8 a sauce. All purees are made by boiling or stewing vegetables in broth or water, passing the mixture, when cooked, througn a sieve. It it is to be used as =moup, the pulp 1s diluted with stock, milk, or water to the consistency of thick cream. It it !s to be used as mauce, the consistency varies with the mate- rial employed, but may be de- acribed, as a rule, as being thinner than the vegetable and thicker than soup, as tomato sauce, Soup purees do not keep, usually, more than twelve hours in moder- ately warm weather, and not much longer in winter. shows, T P it gk S ap At e dl